CAKE FILLINGS WITHOUT ICING SUGAR

New Zealand Listener, Volume 7, Issue 161, 24 July 1942, Page 15

CAKE FILLINGS WITHOUT ICING SUGAR

Chain asks for ideas for making fillings for sponge and layer cakes without using icing sugar. As these will be of general interest, I am publishing the recipes I sent her in the stamped addressed envelope which she enclosed. While space has to be limited in The Listener, our Links will get their replies much quicker if they enclose these envelopes. With Condensed Milk Cream together equal quantities of butter and condensed milk. Then add either minced dates, sultanas, or preserved ginger, or cherries, or a mixture. Date Filling One tablespoon sugar, % Ib. dates, 2 tablespoons water, the rind of 1 lemon, and the juice of half a lemon. Boil the dates, sugar and water till soft, then add the lemon juice and rind. . RICCARTON Link in the Daisy Orange Filling for Sponge Soak 1 tablespoon gelatine in the juice of a large orange. Whip % pint cream with a little sugar, and a few drops of brandy essence, or any desired flavouring essence to taste, Add the grated rind of the orange. Stand the gelatine and juice in a cup, in a saucepan of boiling water, and stir till the gelatine has dissolved. Let cool, then add gradually to the cream, and whip together again till stiff. Lemon Snow Frosting Two unbeaten egg whites, 144 cups sugar, 3 tablespoons water, 2 tablespoons lemon juice, % teaspoon grated lemon rind. Combine the egg whites, sugar, water, and lemon juice in the top of a double boiler, beating until thoroughly mixed. Then place over rapidly boiling water, beat constantly, and cook about seven minutes, or until the frosting will stand in peaks. Remove from the boiling water, add the lemon rind, and beat until thick enough to spread. Soft Chocolate Filling This is suitable for Eclairs and Cream Puffs. Three ounces of unsweetened SS Se

chocolate, grated; a little salt, 3 tablespoons flour, 1 pint cold milk, 2 eggs slightly beaten, 1 cup sugar, and 14 teaspoon vanilla. Add the chocolate to the milk, and heat in a double boiler. When melted beat with the egg beater till smoothly blended, Sift sugar, salt, and flour together. Add to eggs. Pour a small amount of the chocolate mixture over the egg mixture, stirring vigorously. Return to double boiler, cook 15 minutes, or until the mixture is thickened. Stir constantly. Add vanilla, and cool before using. If you haven’t a double boiler use a basin standing in a saucepan of boiling water. | Orange Filling (without gelatine) Three ounces of flour, 1 cup of sugar, grated rind of 1 orange, % cup orange juice, 3 tablespoons lemon juice, % cup water, 1 egg slightly beaten, and 1 dessertspoon butter. Combine all smoothly together. Cook in double boiler for about 10 minutes, stirring. Cool. May be also used for eclairs or with coconut for pastry tarts, Jelly Filling This is very delicious, easy and popular. Make up an ordinary packet of jelly -any desired flavour, and set it in a wetted sandwich tin the same size as your sponge cake. When cold and set slide it out and place between the sponge-layers. This is made "de luxe" by setting some slices of fruit or sections of orange in the jelly. Some pieces of peeled Chinese gooseberries are delicious,